Experts recommend Eat pulses at least 3 or 4 times a week. In the summer, a good way to consume these foods is to prepare them in the oven. cold salads combined with vegetables. Now that autumn has come, the desire to eat warm and hearty meals is increasing.
It is traditionally associated legumes Spoon plates like cocido or fabada. But there are many delicious and easy recipes with legumes to include these foods in your weekly menus. We’ll tell you three, one with chickpeas, the other with lentils, and the third with beans.
Legumes recipes for autumn
this spinach chickpeas It is a classic dish of our gastronomy, which accepts many varieties. In this case, we will add boiled eggs. To prepare the stew, you should soak the chickpeas in water for 8 hours. Chop an onion and two garlic cloves and fry them in a pan with a little oil.
Then add a tablespoon of cayenne pepper and some salt. Mix everything well. Then put the chickpeas in the pot and cover them with broth. Let everything cook for an hour. After this time, add the two potatoes cut into large pieces and cook everything together for another 15 minutes. Finally, add two handfuls of chopped spinach and cook for another 15 minutes.
Meanwhile, cook two eggs in a saucepan. When the casserole is ready, add the chopped eggs to it.
to prepare lentil hummus You should start by roasting 30 grams of sesame seeds in a pan. Meanwhile, squeeze half a lemon and open a jar of cooked lentils. Wash the lentils thoroughly to completely remove the liquid from the can.
After preparing the ingredients, put them all in the blender glass and add some olive oil, some water and salt. Mix everything until you get a homogeneous paste. Store in the refrigerator until consumption and consume with bread or carrot slices.
To prepare this recipe, we need a can of canned white beans, two large pieces of chopped cod, an onion, a red pepper, a green pepper and extra virgin olive oil.
Thoroughly wash and drain the beans until the liquid from the can is completely gone. After cleaning, place in a microwave-safe container and heat for one minute. After it cools down, put it in a large bowl. Distribute the crumbled cod in the same bowl and mix everything well. Meanwhile, wash all the vegetables (onions and peppers) and chop them in medium size. Add them to the bowl and mix again. Finally, garnish the salad with extra virgin olive oil and some salt. You can put black olives on it to decorate the plate.